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Craving something sweet smoky and absolutely irresistible This peach BBQ chicken flatbread recipe brings together everything you love about barbecue chicken pizza and the summery flavor of grilled peach salad all piled on a crispy golden base. It is my go to dish when I want fast comfort that feels like an upgrade from regular takeout.
The first time I made this flatbread was when I had a single leftover chicken breast and a peach that needed to be used. It quickly became my favorite way to stretch leftovers and celebrate summer flavors.
Ingredients
- Flatbreads or naan: Each bread crisps up beautifully in the oven and provides the perfect sturdy base. Choose ones that feel soft but not brittle for the best texture.
- Cooked chicken breast: Shredded chicken soaks up all the BBQ sauce and makes every bite hearty. Rotisserie chicken is a great shortcut.
- Ripe peach: Thin ripe peach slices add a sunny sweetness and contrast to the savory toppings. Look for slightly soft peaches without bruises for the best juiciness.
- Red onion: Red onion adds sharpness and color. Thin slices are key so they soften just enough while baking.
- Mozzarella cheese: Shredded mozzarella melts into gooey pools holding everything together. For an extra punch grab whole milk mozzarella.
- BBQ sauce: A good quality BBQ sauce is essential as it brings sweet and smoky flavor. Choose your favorite store brand or homemade version.
- Fresh arugula: Peppery arugula finishes the flatbread with freshness and a hint of bitterness. Pick leaves that look perky and deep green.
- Balsamic glaze: Just a drizzle adds tang and a luxurious shine. Go for a thick aged glaze so it stays put and does not run off the top.
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 200C or 400F. Give it at least ten minutes to reach the proper temperature so your flatbreads crisp up evenly. A hot oven prevents sogginess.
- Assemble the Flatbread:
- Lay out your flatbreads on a baking sheet. Spread each one with a generous layer of BBQ sauce using the back of a spoon so it reaches every edge. Scatter shredded chicken evenly then tuck peach slices and red onion throughout. Top with a good handful of mozzarella.
- Bake to Perfection:
- Load the flatbreads onto the middle rack and bake for ten to twelve minutes. Watch for the cheese to bubble and edges to turn deep golden brown. The base should be crisp when lifted with a spatula.
- Add the Finishing Touches:
- Carefully remove the flatbreads from the oven. Let them rest for one minute to firm up. Shower fresh arugula over the top. Finish with a zigzag drizzle of balsamic glaze making sure to hit every slice for a beautiful tangy kick.
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My favorite part is always the balsamic glaze. I will never forget the time my niece insisted on adding extra and it turned a good recipe into a great one for everyone at the table.
Storage tips
Store leftover flatbread slices in an airtight container in the refrigerator for up to two days. To revive the crisp texture reheat in a toaster oven or on a hot skillet. Avoid microwaving as this can make the bread soggy.
Ingredient substitutions
Use smoked gouda or sharp cheddar for a deeper flavor instead of mozzarella. If you do not have fresh peaches try canned peach slices rinsed and dried thoroughly. Rotisserie turkey or grilled tofu also work as protein swaps.
Serving suggestions
Cut the flatbread into small squares for a party appetizer or serve it whole with a leafy green salad to make a light meal. During grilling season, try cooking the flatbread on a gas or charcoal grill for extra flavor.
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Cultural and historical context
Peaches and barbecue highlight classic southern American flavors. Using them together is inspired by both barbecue chicken pizza’s rise in the 1980s and the timeless tradition of stone fruit in summer grilling.
Recipe FAQs
- → Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly as a quick and flavorful substitute in this dish.
- → Are canned peaches suitable for this flatbread?
Fresh peaches offer the best texture, but drained canned peaches can be used in a pinch.
- → What can I use instead of arugula?
Baby spinach or fresh basil are flavorful alternatives to arugula for topping the flatbread.
- → Is naan a good substitute for flatbread?
Naan is an excellent substitute with a chewy interior that holds toppings well.
- → How can I make this dish vegetarian?
Replace chicken with roasted chickpeas or extra cheese for a satisfying meatless version.
- → Can this be grilled instead of baked?
Yes, grill over indirect heat until cheese melts and the crust is crisp and golden.